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Suppers: [Thursday] Greek Beef Pita Pockets

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SUPPERS: [THURSDAY] GREEK BEEF PITA POCKETS
 Categories: Beef, Main dish, Greek
      Yield: 4 Servings
 
      1    Egg
      1 sm Onion, finely chopped
      2 tb Red wine vinegar
      1 ts Dried oregano
    1/2 ts Salt
    1/2 ts Pepper
    1/4 ts Cinnamon
      1 lb Lean ground beef
      1 tb Vegetable oil
      4 sm Pita breads
      4    Lettuce leaves
    1/2    Cucumber, thinly sliced

MMMMM---------------------YOGURT MINT-SAUCE--------------------------
    2/3 c  Extra-thick plain yogurt
      2 tb Fresh mint, chopped
      1    Garlic clove, minced
  1 1/2 ts Lemon juice
 
  In bowl, beat egg; mix in onion, vinegar, oregano, salt, pepper and
  cinnamon. Mix in beef. Shape into eight 1/2-inch thick patties.
  
  In large nonstick skillet, heat vegetable oil over medium heat; cook
  patties, in batches if necessary and turning once, for about 8
  minutes or until no longer pink inside.
  
  Yogurt Mint Sauce: Meanwhile, in small bowl, stir together yogurt,
  mint, garlic and lemon juice.
  
  Tip: If extra-thick yogurt is unavailable, prepare your own by using
  drained yogurt. Place 1-1/3 cups plain yogurt in cheesecloth-lined
  sieve set over bowl. Refrigerate for 3 to 4 hours or overnight or
  until yogurt is reduced to about 2/3 cup.
  
  Slice off top third of pita breads; open large piece to form pocket.
  Insert top piece, cut side up, into pocket to strengthen bottom.
  Place 2 patties in each pocket along with lettuce and cucumber. Spoon
  1 tb of sauce into each pocket; serve remaining sauce separately.
  
  Dip crunchy carrots and broccoli into any extra sauce.
  
  Per serving: about 425 calories, 31 g protein, 16 g fat, 40 g
  carbohydrate excellent source iron.
  
  Serve with: Carrot sticks and broccoli florets, Pineapple rings.
  
  Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
  Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm
  Couscous & Roasted Fall Vegetables Suppers: [Friday] Pasta Carbonara
  with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables
  Suppers: [Sunday] Jerked Pork Tenderloins
  
  Source: Canadian Living magazine, Nov 95 Presented in article "Meal
  Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
  Kitchen
  
      [-=PAM=-]   PA_Meadows@msn.com
 
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